Baking: Sweet

Sticky Toffee Date Cake

Recipe from: Nina Timm (My easy cooking)


375 ml Safari Pitted Dates
350 ml water
5 ml bicarbonate of soda
60 g butter - cut in smaller blocks
2 eggs
350 ml self raising flour
pinch of salt
120 ml packed brown sugar

For the sauce

175 ml packed brown sugar
250 ml cream
25 ml golden syrup
25 ml butter


Place the dates and water in a small pot and bring to the boil. Once it starts boiling, remove from the stove. Add the bicarb and butter and allow to cool for 20 minutes.

Preheat oven to 180 C. Line a 20 cm springform pan with baking paper.

Transfer the date mixture to your food processor and pulse until the mixture is smooth. Add the eggs and mix. Mix the brown sugar, self raising and salt and mix thoroughly. Stir the flower mixture into the date mixture.Spoon the mixture into the prepared pan and bake for  45 - 50 minutes or until a skewer comes out clean when inserted into the cake.

While the cake is baking, prepare the sauce. Place all the ingredients for the sauce in a small pot and slowly bring to the boil. Reduce the heat to a slow simmer and simmer for 4-5 minutes. When the cakes comes out of the oven, prick the whole cake with a toothpick and then pour about half of the sauce over the cake. Allow the cake to cool, before you remove it from the pan. Serve hot with the remaining sauce and whipped cream or ice-cream.

Makes 1x20 cm cake